For the Pork Roast:
1½ cup carrots, peeled cut into 2 inch pieces
1 cup celery, cut in 1½ inch pieces
1 whole head garlic, top removed
1½ pounds potatoes, (if using medium size cut into quarters, if using small size, cut in half)
1 medium yellow onion, about 2 cups, cut into eighths
2 tablespoons + 2 teaspoons extra virgin olive oil, divided
2½ tablespoons kosher salt, divided
5½ pound center cut boneless pork roast with fat cap
½ cup chicken stock, warmed, plus more if needed
1 teaspoon freshly ground black pepper
3 tablespoons unsalted butter, thinly sliced
For the Gravy:
½ cup chicken stock, warmed
½ cup white wine, Sauvignon Blanc or table wine
½ cup apple cider
1 tablespoon corn starch
1 tablespoon cold water, more if needed
1 tablespoon Balsamic Vinegar
Make the pork:
Pre heat oven to 35oF and place your oven rack in the center.
In a large pot, bring water with 1 teaspoon of salt to a boil. Add the sliced potatoes and parboil, about 6 minutes. Remove and place in cold water to stop from continuing to cook, about 3 minutes. Transfer to a baking sheet to dry completely.
In a Roasting Pan, combine the carrots, celery, whole garlic head, potatoes and onion with 2 tablespoons of olive oil and 1 tablespoon salt, tossing to coat thoroughly.
Push the vegetables to the sides of the pan to make an opening. Place the pork in the pan, fat cap side up, and using your hands, rub 1 teaspoon olive oil evenly over the pork. Then making sure to thoroughly and evenly cover the entire pork roast (all sides) sprinkle with 1 tablespoon salt and 1 teaspoon pepper. Place the butter slices on top of the pork roast, then pour ½ cup of chicken broth over the vegetables.
Place in the oven and cook for 45 minutes. Remove and baste. Rotate the pan and return to the oven. Cook for 15 minutes, then using a meat thermometer, check the internal temperature. It should be 140F. If not, return to the oven and cook until done, about 15 more minutes. Make sure when checking the internal temperature, be sure to check through the side, not the fat cap.
Reserving all the juices in the pan, transfer the pork roast to a cutting board and the vegetables into a separate bowl. Cover both loosely with aluminum foil and let rest while you make the gravy.
Make the gravy:
Place the roasting pan over medium heat on the stovetop and bring the pan juices to low simmer. Add the chicken stock and white wine and stir to simmer, about a minute. Keep moving the roasting pan over the stovetop to get all the sauce to heat up equally.
Add the apple cider to the pan and stir to combine. In a small bowl, combine the corn starch and very cold water to make a slurry, stirring until well combined. Pour the slurry into the pan and stir to combine well. Add the balsamic, stir, and simmer, about 5 minutes total, scrappy the pan to get all the luscious bits from the pan. Carefully pour any sauce from the cutting board into the roasting pan and stir to combine.
Transfer the gravy to a small pitcher or gravy dish. Return the pork roast and vegetables to the pan and serve with the gravy on the side. Enjoy!
Notes: Become friends with your local butcher. Have your butcher cut the pork roast to fit the size of your roasting pan.
Keywords: pork roast, holiday roast